Tag Archives: organic curry powder

Curried Lentil and Sweet Potato Soup

I usually make this in the fall and winter, but the past few days have been so cold, I broke out the soup pot and made a double batch of Curried Lentil and Sweet Potato Soup. The roasted sweet potato slightly sweetens the bite of the curry and the two flavors meld together to create a complex and tasty soup.

Curried Lentil and Sweet Potato Soup

Course Main, Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 3 tbsp olive oil
  • 2 tbsp butter
  • 2 onion chopped
  • 4 cloves garlic minced, or
  • 1/2 tsp organic minced garlic
  • 1 1/2 tsp organic curry powder
  • 2 cups red lentils
  • 4 cups unsalted chicken broth
  • 4 cups water
  • 1 roasted sweet potato
  • 1 tsp fine sea salt
  • 1 tsp organic ground black peppercorns

Instructions

  1. roast sweet potato in a 425° oven for 30 minutes. Do this while you make the rest of the soup.
  2. saute onion, in olive oil and butter over medium heat for 4 minutes
  3. add garlic and cook for 2 more minutes
  4. add curry powder and lentils and cook for a few more minutes
  5. add water and chicken stock and bring to boil then reduce heat and simmer for 20 minutes
  6. remove skin from sweet potato, then add the potato to the soup
  7. puree everything together
  8. return to pan and season with salt and pepper
  9. ladle into bowls and garnish with a light dusting of paprika

Curried Chicken Soup

 

Curried Chicken Soup

Care to Curry? With the country dropping into a deep freeze, it is the perfect time to share my favorite curried chicken soup recipe. It is a meal in a bowl - veggies, carbs, and protein all in one pot. If you need more kick, add more cayenne. Serves 4 as an entree and six as a side.
Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil divided
  • 3/4 cup onion minced
  • 3/4 cup carrot minced
  • 3/4 cup celery minced
  • 2 cloves garlic
  • 14 oz can cannellini beans white kidney
  • 4 cups chicken stock divided
  • 1 lb boneless skinless chicken breasts chopped into small pieces
  • 1 1/2 tsps organic curry powder
  • 1/2 tsp organic ground cayenne
  • 1/3 cup peanut butter
  • 1/3 cup coconut milk I just freeze the rest of the cansmall baggies
  • 1 cup raw egg noodles broken
  • 6 oz of fresh spinach leaves
  • 1/4 cup cilantro
  • 2 tbsp lime juice
  • 1 tsp organic ground black peppercorns

Instructions

  1. Sautee onions, celery, and carrot in 1 Tablespoon olive oil for 5 minutes
  2. Puree sauteed vegetables with 2 cups chicken stock and 1/2 can of cannellini beans in blender until smooth.
  3. Sautee chicken in 1 Tablespoon olive oil over medium heat for 2 minutes, add curry powder and cayenne and cook for 2 more minutes.
  4. Add pureed vegetables to chicken. Add peanut butter, and cream of coconut and bring to a boil. Add egg noodles and boil for 5 minutes. Add rest of cannellini beans, reduce heat and simmer for 3 more minutes. Add lime juice, cilantro, spinach an black pepper just before serving.
  5. Nutrition Info/Serving (4 servings total): Calories 517, Fat 24 grams (Saturated 7, Polyunsaturated 4, Monounsaturated 11), Cholesterol 54 mg, Sodium 801 mg, Total Carbohydrate 47 g, Dietary Fiber 15g, Sugar 3g, Protein 35g

Scallops Wrapped in Spiced Bacon

 

Scallops Wrapped in Spiced Bacon

This has become one of my more popular "apps". It delivers a little kick, (and tastes like it takes more time to prepare than it does).
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • 1 lb sea scallops
  • 6 tbsp brown sugar dark
  • 3/4 tbsp organic ground cayenne
  • 1/2 tbsp organic curry powder
  • 12 slices bacon about 3/4 lb
  • 24 toothpicks

Instructions

  1. Preheat broiler. If necessary, remove ligament from scallop. Cut scallops in half.
  2. Brown bacon in a heavy skillet over medium heat (until edges brown, but it is still flexible). Place bacon on paper towels; pat and leave to cool.
  3. Stir together brown sugar, cayenne and curry in a medium bowl.
  4. Cut bacon in half (so two equal, shorter lengths). Coat evenly on both sides with sugar mixture, pressing to help it adhere. Place a scallop half on each slice of coated bacon; wrap scallop with bacon strip and secure with a toothpick.
  5. Lightly oil the top of a broiler pan, and place wrapped scallops on pan. Broil about 5 inches from heat until bacon is browned, and scallops are opaque (about 5-6 minutes); turn and broil another 5-6 minutes. Remove and serve.

Devil’s in the Details Deviled Eggs

When the devil’s details include cayenne, jalapeno and tabasco, you know it’s not your grandmother’s church supper recipe. Bucking all trends and fads, this retro classic is always the first to be devoured at any gathering, and these ones are dressed for the holidays with golden curry powder and bright green cilantro garnish. Behold the elegant and economical egg.

Devil's in the Details Deviled Eggs

Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 6 eggs boiled and peeled
  • 3 tbsps mayonnaise
  • 1 tsp organic curry powder
  • 1/4 tsp organic ground cayenne
  • 1 jalapeno seeded and finely minced
  • Tabasco a dash or two
  • 1/2 tsp fine sea salt to taste
  • 1/2 tsp organic ground black peppercorns to taste
  • 1/2 tsp organic ground paprika
  • Fresh cilantro for garnish

Instructions

  1. Slice eggs in half, scoop out yolks and mash them with all ingredients but cilantro and paprika.
  2. Arrange egg whites on a platter and spoon yolk mixture back into egg whites.
  3. Sprinkle with dash of paprika, and garnish with sprigs of fresh cilantro.

Curried Turkey Salad

I like turkey, but with just two of us, roasting a whole turkey is a little excessive.  Instead, I buy the turkey breast tenders at whole foods and roast them.  They are a little less than a pound a piece, so one is perfect for the two of us. 

In this recipe, the sweetness of the grapes and the nutty flavor of pecans are perfect complements to the heat of the curry and cayenne.

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